Mixed seed bread
This recipe uses a basic bread dough method, but the mix of flours gives an interesting texture and flavour
Carrot, lentil & orange soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1 onionchopped
- 225g carrotsdiced
- 75g red lentils
- 300ml orange juice
- 2 tbsp low-fat natural yogurt
- fresh chopped corianderto garnish
- pinch paprikato garnish
- 600ml vegetable stock
Nutrition: per serving
- kcal92
- fat1g
- saturates0g
- carbs17g
- sugars0g
- fibre2g
- protein4g
- salt0.56glow
Method
step 1
Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
step 2
Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.
